1. Los ajíes más picantes en Edén

    Los ajíes más picantes en Edén

    Tal vez es la globalización, tal vez el desarrollo, o quizá sean las innovaciones digitales y las redes sociales, pero mientras estamos más conectados unos con otros, más desconectados nos hallamos de aquello mismo que nos da vida. Entre ordenadores, teléfonos inteligentes, y otros equipos, en medio de tanta información me parece alucinante que yo requiera "recordatorios" de mi conexión con la Tierra: el origen del agua que uso, como el aire que respiro ha llegado a ser lo que es, de dónde proviene mi comida.

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  2. Lupinus of Ancash

    Lupinus of Ancash

    This Article was originally published by Mater Iniciativa. Recently, Latin America continued its rise to prominence on the global gastronomy scene, with nine restaurants from Mexico, Peru and Brazil joining the ranks of  the world's Top 50. The success of these leading chefs is a credit to their creativity and hard work and draws – as they frequently acknowledge – on the rich biology and diverse cultural traditions of their countries.

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  3. Putting Indigenous Producers on the Map

    Putting Indigenous Producers on the Map

    This post was originally published on the Environmental Defense Fund website. Across the Amazon, indigenous peoples have long harvested well-known commodities like cacao, coffee, Brazil nuts, and hearts of palm. Indigenous communities rely on such “non-timber” forest products—which also include traditional crops and less well-known natural products such as sacha inchi and camu camu—for the communities’ own consumption and for sale.

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  4. The Great Amazonian Pantry: How Eating the Products of the Rainforest Could Save the Earth

    The Great Amazonian Pantry: How Eating the Products of the Rainforest Could Save the Earth

    This Article was originally published on the HuffingtonPost.com website. There is a type of river snail -- a churo -- in the Peruvian Amazon, large and meaty, that is especially delicious when slow-braised and served in the shell with a bright sauce of golden tapioca pearls. Indigenous people harvest the giant snail when the forest is flooded and transformed into an otherworldly realm where, because of the rising water level, fish swim among the majestic kapok tree and through the umbrella-like branches of the cecropia tree.

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  5. Innovating Brazil nuts: a business with roots in the rainforest

    Innovating Brazil nuts: a business with roots in the rainforest

    This Article was originally published on news.mongabay.com. Sofía Rubio was eight years old when she decided she wanted to be a biologist. "I would skip school to go to the woods with my father or mother," who did research in what is now the Tambopata National Reserve in the southeastern Peruvian Amazon, she says. Today, dressed in a white lab coat, her ponytail caught up under a green hair net, Rubio hovers over a table, weighing Brazil nuts. But she's not cloning them

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  6. Coffee farming with giants in Galapagos

    Coffee farming with giants in Galapagos

    World famous as a crucible of evolution and for their remarkable flora and fauna, the Galapagos Islands are both fascinating and fragile. But amidst the giant tortoises, diving iguanas and blue-footed boobies, a handful of farmers are also trying to put these islands on the map as a source of exceptional coffee.

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